Asian Inspired Fried Rice, Millie's

Millie Johnson

By
@BISCUITMAKR

We are eating out less and less, so I am creating my own versions of some of our favorites. This recipe is a great way to use up leftover rice. I usually plan and make a meal earlier in the week using rice and make extra, just for this dish ! Having a cup of pre-cooked, diced meat make this a really fast dish to fix.
At the time of posting this recipe I didn't have any, so I pounded one chicken breast thin, seasoned with salt and pepper, added a tsp. of coconut oil to a hot pan and seared it, cooking till done through and through. I then used that same pan to sauté the veggies in, adding oil.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
4 to 6
Prep:
5 Min
Cook:
10 Min
Method:
Stir-Fry

Ingredients

2 c
cooked rice
1 c
cooked diced chicken, pork or beef
1/3 c
fine diced bell pepper
1/3 c
fine diced green onion
1/3 c
water chestnuts, diced
1
carrot, fine diced
2 Tbsp
coconut oil
1 c
chicken broth or stock * if using beef, use beef broth/stock
1/2 tsp
ground ginger
1 Tbsp
soy sauce or liquid aminos
2
eggs, beaten

Step-By-Step

Step 1 Direction Photo

1Dice all the veggies and meat of choice. I used chicken for this recipe. ** I didn't have any pre-cooked so I fried a chicken breast I pounded thin (to cook evenly) and seasoned lightly with salt and pepper.

Step 2 Direction Photo

2To a hot pan add coconut oil, then veggies. Sauté veggies for 3-5 minutes. (I used the pan I cooked a chicken breast in)

3Add in diced meat, water chestnuts, ground ginger, and rice. Mix together then add broth and soy sauce.

Step 4 Direction Photo

4Once hot and some of the liquid has been absorbed (2-3 minutes), make a hole or move rice mixture to the side of pan and pour in beaten eggs. Scramble the eggs then stir into the rice mix.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Asian